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Five-Veggie Stir-Fry

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
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Tons of veggies and a splash of orange juice give this stir-fry a bright color and a tangy taste.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 445 kcal
  • 22%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 64g
  • 21%
  • Protein:
  • 19 g
  • 38%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 676 mg
  • 27%

Based on a 2,000 calorie diet

Directions

  1. Bring rice and beef broth to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  2. Combine cornstarch and ginger in a small bowl. Stir in orange juice, soy sauce, beef broth, Worcestershire sauce, and garlic until blended.
  3. Heat 3 teaspoons oil in a large skillet over medium-high heat; cook and stir carrots, broccoli, and cauliflower until just tender, 4 to 5 minutes. Add 1 teaspoon oil, mushrooms, snow peas, and tofu; continue cooking until mushrooms soften, about 3 minutes. Push vegetable mixture to one side of skillet and cook and stir egg in remaining space until set; combine egg with vegetables. Stir in orange juice mixture and boil until thickened, about 2 minutes.
  4. Serve over rice and top with slivered almonds.
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